Make a healthier McDonald’s Egg McMuffin for 65% less

Everyone wanted a piece of that tasty muffin, and most were willing to pay $3.69 for the pocket-sized munch of brunch.

Me? I came for the coffee. But with the McDonald’s breakfast bunch lineup snaking outside and around the corner, I couldn’t help but notice the number of people ordering that McMuffin thing.

What’s in that muffin, anyways? As I inched closer to the cashier, the truth behind the mystery muffin was revealed — mostly ’cause I was wearing my glasses and could read the ingredients off the menu:

McDonald’s McMuffin Menu: “Our signature sandwich is made with a freshly cracked Grade A egg with extra lean Canadian bacon and a slice of melty American cheese, held together by a freshly toasted English muffin. And all that for 300 calories.”

Order it with a side of French fries and this Canadian, American, and English muffin mashup becomes an international incident. Frack, COUNT ME IN!

So with my Squawky senses tingling, I skipped my cheapo coffee and ordered a classic McDonald’s Egg McMuffin for $3.69 (including tax). I then drove my Smart Car home to replicate this “signature sandwich” — essentially the world’s most popular muffin — for dimes on the dollar. In true Squawkfox style, my goal was to make this greasy muffin less expensive and healthier too. Could I do it?

What I didn’t bank on was the smell in the back of my car. That’s one stinky muffin.

The McMuffin Math

Did I do it? Could I make the muffin math work in our favour, err flavour? Of course I made my McMuffin healthier, less costlier, and more frugalicious. Sure, my muffin post is a little more salacious, and therefore a lot more delicious than those average muffins gallivanting across the interwebs. But that’s Ok!

Here’s the McMuffin mathy math:

Bottom Line: By opting for healthy ingredients low in sodium and high in nutrition, I managed to make a McMuffin with fewer calories, half the fat, and 65% less cost than the classic McDonald’s Egg McMuffin. Too easy.

Bonus Points: There was no stinky smell.

How to make a homemade Egg McMuffin

Making a homemade Egg McMuffin isn’t like rocket science, computer science, or mathy science either. It’s like cooking. Actually, it’s like cooking with really basic ingredients you can get like, anywhere.

Because a copycat Egg McMuffin contains just five ingredients, I have complete confidence that anyone can master their muffin — fully buttered or not.

Ingredients:

1 English muffin

1 slice Canadian bacon

1 slice American cheese

1 egg

1 dab of butter (optional)

1 cup water

Like the ingredients, McMuffin cooking tools are pretty basic kitchen essentials too. But perfectionists who want a round, perfectly-sized egg perched on top may need to invest in something called a Ring Mold or Egg Ring, or you can use a tuna can with the top and bottom removed.

STEP THREE: Get crackin’. Place your egg mold in the centre of a lightly greased pan set to medium-high heat — yeah, we like it hot. Crack your egg into the ring. Use a fork to break the yolk and drizzle it down the inside of the egg ring.

Note: A drizzled yolk makes the presentation pretty — I missed this step in my photos. So sad, too bad.

STEP FOUR: Add water, cover, and cook. Adding a cup of water to the pan outside the egg ring will turn a flat egg into something fluffy. You want to fluff your egg, yes?

Get everything hot and steamy by covering your soon-to-be fluffed egg with a lid. Any lid will do.

But don’t pop your lid too often — simmer the egg until the texture suits your preference. Just be sure the egg has set nicely in the ring.

STEP FIVE: Bacon. The internet is fueled by bacon, mostly because bacon is delicious. So make your Canadian bacon the most delicious ever by adding a little pan heat. Flip. Instagram that bacon for all to see. The internet is jealous.

STEP SIX: Layer. To keep your muffin tight, you’ll need to layer it right. Start with the melty American cheese. Make it too melty and your muffin will turn into a mess. No one wants a messy muffin.

Add the perfectly round fluffy egg.

Canadian bacon on top. A million Canucks just cheered ’cause I used the words Canadian and on top. There’s a back bacon joke in there somewhere.

Complete the stack by topping with the English muffin.

Eat your muffin. Or share it with a friend.

So where am I going with this?

This post is a mouthful of muffin. But there’s actually a serious message, maybe.

Fast food may be convenient, but it ain’t cheap. Making your own breakfast or brunch can save you 65% over buying McMuffins at McDonanld’s. Not only will you bank some serious nutrition points by staying home, but you’ll avoid the crazy morning lineups under the Golden Arches as well. Seriously.

40 Comments

Anne
March 23, 2013 at 8:51 am

Hi Kerry
Love all your frugal ideas!

know you were trying to duplicate it exactly, and I have a couple of options to make the sandwich even healthier:
use whole wheat (or gluten-free as needed)
use Canadian cheddar, sliced with a cheese slicer, which makes super-thin slices which do their own melty thing when you drape it on top of the hot egg.
Mind you, I haven’t done all the cost-comparison that you have, just throwing out ideas. Heck, you’ve probably already said something like this on your site somewhere!

Oh, and for the egg ring, I got this super one at the dollar store, made from yellow silicone – it’s got a cute little grab thingy on the side. Makes the egg bigger than an English muffin though.

Don’t bother publishing all this drivel though, just wanted to connect with a kindred spirit today!

Cheers!
A.

Christel
March 23, 2013 at 8:17 am

Guess who is buying English muffins and back bacon today? Drool. Love your blog 🙂

Christine S-P
March 23, 2013 at 8:57 am

Canada is NORTH of the US. We are always on top.

Great post Kerry! 🙂

Jenn
March 23, 2013 at 9:11 am

Yummy! We make these at home–however using a whole wheat muffin for even added nutrition. Where did you purchase that back bacon? Here in Ontario I’ve only seen strips or slabs.

Patricia
March 23, 2013 at 1:29 pm

So inspirational!

Thanks!

Connie
March 23, 2013 at 10:11 am

My husband would like to know what you would use for the sausage patty in the sausage and egg McMuffin when making it at home

Ruth
March 23, 2013 at 10:49 am

Great Blog. We have made these for years but with sausage. Since going lacto-ovo vegetarian over a year ago I use veggie sausage. I haven’t found a vegetarian Canadian Bacon option that I like yet.

@ Connie – I don’t know where you live but where I am (near Seattle, WA) I get either Jimmy Dean Sausage rolls and make my own patties for my hubby’s muffin (a hamburger press works wonders for them) or we get pre-made patties in the freezer section of the store. 😉

Candace
March 23, 2013 at 1:39 pm

I’ve been making my own for years. Most times I leave out the Canadian bacon to save sodium. I love your idea of using the ring mold, water and lid. Will try that soon. I find that even my version keeps me going till lunch without snacking.

Henry Ballon
March 23, 2013 at 2:23 pm

I also have been making my own version for years but in the microwave… cutting out most of the fat as well as sodium (skipping the bacon).
Crack one egg into a large mug and add a shake of pepper or other spice as desired. Break yolk with a fork and stir. Nuke for about one minute.
Remove from oven and wait a few seconds for egg to settle. Invert the mug and plop egg onto one half of a toasted English muffin or bagel. Top with pre-sliced (or post-sliced) cheese of choice and cover with the other half of the muffin.
You can also make two open-faced versions by slicing the prepared egg in half horizontally and placing the slices on the each half of the muffin.

As a golden oldie, been making these for ages. Now using those wonderfully easy cleaning silicone egg rings with the little “handle”, instead of the metal ones (used to be made from the deadly aluminum, don’t know if that is the case now).

Chelsea
March 24, 2013 at 12:34 am

Doug,
Canadian bacon only has 35-45 calories per slice (depending on brand & size).

Susan
March 24, 2013 at 4:08 am

Sadly, either version contains a whopping half the daily sodium requirement of 1500 mg.!

Colette
March 24, 2013 at 4:13 am

So Kerry, how come your version has less than half the fat of the McD’s version? What are you doing differently? Buttered muffin, Fried egg, bacon…Why so much less fat?

Donna
March 24, 2013 at 4:32 am

I have tried this by baking my eggs in muffin tins and it works out very well. I can make a fresh egg sandwich every morning. Quick, easy and frugal. Great suggestion.

Peter
March 24, 2013 at 5:00 am

I’m lovin’ it but Kraft singles?? Yuck. Swap those processed, Dye #13 petroleum slices in plastic sheets for some real cheese and you’ll feel the McLove.

Wendi
March 24, 2013 at 5:24 am

Great post.
I know this is terribly but I couldn’t help thinking of all the innuendos about muffins.
Throw in a Beaver and this may not be so family friendly any more.

Hi there!
I have been making my own McMuffin for years! But I have quickened the egg cooking process by taking a small glass prep bowl (slightly larger than a prep-size ramekin), spray with non stick spray, add egg, scramble, microwave with a paper towel on top for 42 seconds, then add cheese on top and let that melt while prepping my canadian bacon (10 sec in microwave), etc.

Darlene
March 24, 2013 at 9:57 am

I have been making these for years. also make them with sausage

Bon Bon
March 24, 2013 at 10:56 am

I loved the idea until I saw you use the Kraft Cheese Slices… thanks, but not on my food. I crumble feta cheese with herbs and spices on mine. Amazing flavor.

Yes people, the Kraft Slices are icky. But to stay true to the original McMuffin, I caved and melted the “American Cheese” on my copy. Using real cheese would have borked the final cost analysis. Sheesh.

Deana
March 24, 2013 at 5:33 pm

We make them with cinnamon raisin muffins and a little Miracle Whip. Salty, sweet and tangy!

Peter
March 25, 2013 at 4:12 am

Sorry, Kerry but not using “real cheese” borked the final taste analysis! lol

[…] last but not least, Squawkfox (Kerry K. Taylor) gives detailed instructions on how to make a healthier McDonald’s Egg McMuffin for 65% less. We are NOT surprised that she managed to both cut the calories and cut the […]

TKSF
April 9, 2013 at 8:45 am

I do this regularly with ingredients from Trader Joe’s. Their items do not typically contain any artificial preservatives or ingredients.
Organic eggs which I cook in the ring over a pan sprayed with olive oil cooking spray
Whole grain English style muffin
All natural and lean Turkey bacon or Canadian bacon
All natural sharp cheddar slices

You get an EVEN healthier alternative and it typically turns out even less daily, about $2.75 per breakfast.

So, guess who is headed to the store this afternoon in preparation of the morning? Moi! Thanks for this recipe, should be able to convince the significant other that we can have McDonalds for breakfast sometimes 🙂

Great post, I make these whenever I fancy them as like you say, the smell of the real deal is overpowering.
It is also so rewarding to eat something you made yourself that costs less and you have enough ingredients to make them for others too!

rb
August 10, 2013 at 12:44 pm

I do this too but can’t be bothered with the fluffy water bath. I fry the egg in butter. For pete’s sake. And, to the construction phase, I add a slice of raw onion and a smear of Dijon or mango chutney, a couple lettuce leaves, the latter for guilt erasure. Also? I use real cheddar and put it on the toasted split muffin (or bagel) as soon as they are done. Melty.

I just made myself hungry.

Kenneth
August 15, 2015 at 2:56 pm

I appear to be late to this, but I thought I’d add that I couldn’t find anything I’d remotely consider a “healthy muffin” so I opted for Orowheat sandwich thins, whose 100% whole wheat toasts up nicely with fewer calories and way less sugar. For frugality, I use a slice of Kirkland ham instead of “Canadian bacon,” and finally, I don’t fuss with the pan at all. I put the ham in the bottom of one of t hose microwave egg cookers, and crack the egg over it, spreading the yoke all around with a fork. The egg cooks fluffy from the ham steaming (on 30% power for 3:15) while the sandwich rounds toast. Meanwhile, I cut the corners off the cheese and toss them in the middle so that it’s nicely distributed and throw that between the egg and one of the sandwich rounds when it’s all done. For extra credit, some diced onion goes very nicely between the egg and cheese. It explodes with flavor and crispy sandwich rounds are a bonus. Best of all, no “enriched wheat flour” to sap my energy.

Witalis
November 23, 2016 at 8:47 am

I totally support this experiment and think it’s wonderful. I agree that fat food is not cheap at all. Every time I purchase at a fast food place (other than coffee at McDonald’s) I feel like I’ve been robbed, for multiple reasons.
Also, I don’t mean to be a total party-pooper but your entire cost was not included. You also have to factor in, electricity/gas, and labor. Depending on how you value your time (some might value at $7.25, others at over $20/hour), for comparison’s sake we can use $10 (McDonald’s average wage).
At home it might take you up to 30 minutes to make that sandwich, which adds $5 to your cost right up front (or more). Even if it takes you 15 minutes, that’s an extra $2.50. Add to that electricity/gas, and other supplies, then residuals like soap, perhaps water, equipment depreciation (a complicated and minimal additional cost) and your cost is inching toward $6 per each. If you were to make multiple at a time the cost is reduced.

Rosalind Carter
September 23, 2018 at 11:12 am

Geee! Just half your McD with hubby. That one sandwich is enough for two and watch your weight drop. Oh! If still hungry have an apple.

Patti Fritz
April 8, 2019 at 6:38 pm

I make them with thin sliced pit ham, using only half slice folded over. After toasting e. muffin, lightly butter it, add half slice real cheese, and the ham, another half slice cheese,(helps hold egg on).put them in oven on warm, to heat ham, melt cheese. Fry the eggs,add to muffins. We omit top muffin…